Chocolate ice cream can be made quickly and easily with just four ingredients. Here's a simple way to make your own without needing to buy an ice cream machine.
Table of Content
I will admit, I make a lot of homemade ice cream because it's so good and it is so easy!! I always have a tub of good old vanilla ice cream on hand and that usually gets served with my desserts.
How to make the best chocolate ice cream?
Unlike other ice cream recipes, chocolate can be a bit different. Why?
- Well, if you add too much chocolate the frozen ice cream becomes quite grainy!
- And if you use very little chocolate, then it does not have that intense chocolaty taste.
- Also, if you use only cocoa powder the ice cream has a nice color but is not truly a chocolate flavor?
- The solution? A combination of chocolate and cocoa paste. This way, the chocolate adds that nice flavor and creamy texture while the cocoa paste gives it that deep color.
Why make this ice cream
- It needs just four main ingredients you probably already have on hand and it takes just five minutes to whip.
- And it makes smooth and creamy ice cream with no ice crystals and no one will believe that it was not made with an ice cream maker.
- You can use any chocolate from dark, bittersweet, to milk chocolate based on how sweet you like your ice cream.
- Also, it has a long shelf-life. So, I make a few different varieties and keep them in the freezer.
- Add a little milk and whip in a blender to make the most amazing chocolate smoothie you have ever tasted - deliciousness!
- In addition, unlike traditional ice cream, this one has no egg yolks, which means it's eggless - one dessert treat for everyone.
Ingredients and substitutes
- Chocolate - Now, I've always emphasized the importance of good quality chocolate. So, I will avoid repeating myself and just tell you to please use good quality chocolate that you like to eat. I am using Godiva Belgian chocolate. But, there are other Belgian chocolate brands that work just as well. Try Bruyere, Lindt, and a few others.
- Whipping cream/Heavy cream - The higher the fat, the creamier your ice cream. I use 38% fat content in my heavy cream. With this recipe, I'm not calculating calories, so it's got to be full-fat cream. You can, of course, use low-fat cream but it will give you ice crystals, which means your ice cream will be a bit icy. Nothing wrong with that just as long as you know what to expect.
- Condensed milk - Condensed milk is sweetened which is why we do not add any additional sugar. I always use my homemade condensed milk made in just 5 mins recipe. The best thing about that recipe is that you can reduce the sugar. I highly recommend you taste the ice cream before you freeze it to ensure it's sweet. If necessary add a tablespoon or two of powdered sugar.
- Vanilla - I do not add more vanilla because condensed milk usually has vanilla in it. But feel free to add some more vanilla extract.
Homemade chocolate ice cream recipe
- Chocolate - Chop the chocolate into small pieces then place the chocolate in a large bowl and melt in a microwave or over a double boiler. Set aside to cool.
Pro tip - Use a microwave-safe bowl and use 50% power. Or, use a metal bowl over a pot of simmering water to make a double boiler. - Cocoa paste - In a small bowl, add the cocoa powder and hot water. Combine well to make a paste. Set aside to cool.
Pro tip - The hot water gives the cocoa paste a rich dark color which gives the ice cream a nice deep chocolate color.
- In the bowl of a stand mixer, with the paddle attachment, whip the whipping cream until almost stiff peaks.
Pro tip - The more you whip the cream the fluffier the ice cream. But, do not overwhip or you will churn the whipping cream into butter. - Next, add the condensed milk and vanilla extract. Mix a minute more to combine.
Pro tip - This is your basic no-churn vanilla ice cream. ? - Next, add the melted cooled chocolate a little at a time followed by the cocoa paste. Make sure everything is well combined.
Pro tip - If the chocolate is not cooled it will seize when combined with the whipped cream. - Pour into an ice cream storage container. Top with a few chocolate chips and freeze the ice cream for at least 4 hours or overnight.
Pro tip - For the creamiest ice cream, thaw the container for at least 10 minutes before you attempt to scoop the ice cream. This will soften any ice crystals. - Enjoy!
Variations
- Belgium chocolate - Use your favorite Belgian chocolate like Godiva, Bruyere, Lindt, and a few others.
- Chocolate chip chocolate ice cream - Similar to what we have done. Use melted chocolate chips and add dark or white chocolate chips to the chocolate ice cream base before freezing.
- Peanut butter chocolate ice cream - Fold up to 1 cup of peanut butter into the ice cream base before freezing.
- Spike chocolate ice cream - You can add up to ½ cup of Baileys, Kahlua, Bacardi rum, Irish whiskey, or bourbon to the ice cream base.
- Nutty chocolate ice cream - You can add walnuts, pecans, or cashew butter to this for a wonderfully creamy chocolate cashew ice cream.
Tips for success
- Use a stand mixer or electric mixer to whip the heavy cream as it makes it easier than a whisk and bowl.
- Whip the cream separately, then fold the rest of the mixture into the whipped cream. This gives the ice cream a more soft and creamy texture.
- You can melt chocolate in a microwave-safe bowl. However, if you don't have a microwave you can also use a double boiler. To make a double boiler, place a saucepan with an inch of water on a low simmer (do not boil) and place the chopped chocolate in a stainless steel bowl over the saucepan with simmering water. Make sure the bowl does not touch the water because all you need is the steam to melt the chocolate.
- Make sure to cool the melted chocolate (do not chill) before you fold it into the ice cream base. If not, the chocolate will seize.
- If you use less fat the possibility of ice crystals forming can be high. A great way to reduce that is to just stir the ice cream once or twice in between.
- Also, you can store ice cream in a metal loaf pan wrapped in aluminum foil. The foil helps prevent the formation of ice crystals. I like to use these silicon ice cream tubs with firm lids.
- Let the ice cream thaw a few minutes before you attempt to scoop it. This will give the ice crystals a moment to soften.
- I like to dip my ice cream scoop in water. This helps scoop the ice cream better.
More ice cream recipes
- No-Churn Ice Cream, or Vanilla Ice Cream,
- Blueberry Ice Cream, Blackberry Ice Cream
- Mixed Berry Ice Cream, Mango Ice Cream
- Raspberry Ice Cream or Raspberry Pavlova Ice Cream
- Cheesecake Ice Cream Recipe
- Pistachio Matcha Ice Cream
- Popsicles - Mango Popsicle or Strawberry Popsicles, Dulce De Leche
- See all ice cream, popsicle recipes
Frequently asked questions
What chocolate is best for ice cream?
Absolutely, you can use whichever chocolate you like. Ideally, good eating chocolate, not baking chocolate or compound chocolate.
Can I use only cocoa powder instead of chocolate?
You can, but as I explained above it will lack that rich chocolate flavor that comes from the cocoa butter present in real chocolate.
What else can I do with this chocolate ice cream?
You can blend it with milk and make a chocolate milkshake. Add some cookies for a Belgium chocolate cookie shake.
Can I add nuts to this ice cream?
Yes, you can add walnuts, pecans, or cashew butter to this for a wonderfully creamy chocolate cashew ice cream.
Traditional vs no-churn ice cream?
Traditional ice cream is made with a custard base. It's made with egg yolks, whole milk, heavy cream, and sugar. The hot milk mixture is poured over the egg mixture. Then, it's simmered in a small to medium saucepan over medium heat stirring constantly with a wooden spoon until you have a thick custard that coats the back of a spoon. Next, it's strained through a mesh strainer to remove any lumps. Stir in the chocolate, stir to combine then cool in the refrigerator. Of course, this needs the use of an ice cream maker. However, my ice cream does not need any of those things.
Printable Recipe
Chocolate Ice Cream
Print Pin Rate Share by Email Share on FB Save GrowCalories: 220kcal
Adjust Servings Here: 10 servings
Description
Chocolate ice cream can be made quickly and easily with just four ingredients. Here's a simple way to make your own without needing to buy an ice cream machine.
Video
Conversions Used
1 lb = 453 grams, 1 cup = 240 ml, 1 stick = 113g, 1 tbsp= 15 ml, 1 tsp= 5 ml,
Ingredients
- 1 cup (250 ml) Whipping cream (38% fat or more)
- ½ cup (120 ml) Condensed milk
- 7 oz (200 g) Chocolate (semi-sweet, bittersweet, or milk chocolate, )
- 2 tablespoon Cocoa powder (Dutch processed)
- ¼ cup Hot water
- 1 teaspoon Vanilla extract
- ½ teaspoon Salt (optinoal)
- ¼ cup Chocolate chips (optional)
Instructions
- Chocolate - Chop the chocolate into small pieces then place the chocolate in a large bowl and melt in a microwave or over a double boiler. Set aside to cool. Pro tip - Use a microwave-safe bowl and use 50% power. Or, use a metal bowl over a pot of simmering water to make a double boiler.
- Cocoa paste - In a small bowl, add the cocoa powder and hot water. Combine well to make a paste. Set aside to cool. Pro tip - The hot water gives the cocoa paste a rich dark color, which gives the ice cream a nice deep chocolate color.
- In the bowl of a stand mixer, with the paddle attachment, whip the whipping cream until almost stiff peaks. Pro tip - The more you whip the cream the fluffier the ice cream. But, do not overwhip or you will churn the whipping cream into butter.
- Next, add the condensed milk and vanilla extract. Mix a minute more to combine. Pro tip - This is your basic no-churn vanilla ice cream. ?
- Next, add the melted cooled chocolate a little at a time followed by the cocoa paste. Make sure everything is well combined. Pro tip - If the chocolate is not cooled it will seize when combined with the whipped cream.
- Pour into an ice cream storage container. Top with a few chocolate chips and freeze the ice cream for at least 4 hours or overnight. Pro tip - For the creamiest ice cream, thaw the container for at least 10 minutes before you attempt to scoop the ice cream. This will soften any ice crystals.
- Enjoy!
Recipe Notes & Tips
- Use a stand mixer or electric mixer to whip the heavy cream as it makes it easier than a whisk and bowl.
- Whip the cream separately, then fold the rest of the mixture into the whipped cream. This gives the ice cream a more soft and creamy texture.
- You can melt chocolate in a microwave-safe bowl. However, if you dont' have a microwave you can use a double boiler. To make a double boiler place a saucepan with an inch of water on a low simmer (do not boil) and place the chopped chocolate in a stainless steel bowl over the saucepan with simmering water. Make sure the bowl does not touch the water because all you need is the steam to melt the chocolate.
- Make sure to cool the melted chocolate (do not chill) before you fold it into the ice cream base. If not, the chocolate will seize.
- If you use less fat the possibility of ice crystals forming can be high. A great way to reduce that is to just stir the ice cream once or twice in between.
- Also, you can store ice cream in a metal loaf pan wrapped in aluminum foil. The foil helps prevent the formation of ice crystals. I like to use these silicon ice cream tubs with firm lids.
- Let the ice cream thaw a few minutes before you attempt to scoop it. This will give the ice crystals a moment to soften.
- I like to dip my ice cream scoop in water. This helps scoop the ice cream better.
Variations
- Belgium chocolate - Use your favorite Belgian chocolate like Godiva, Bruyere, Lindt, and a few others.
- Chocolate chip chocolate ice cream - similar to what we have done. Use melted chocolate chips and add dark or white chocolate chips to the chocolate ice cream base before freezing.
- Peanut butter chocolate ice cream - Fold up to 1 cup of peanut butter into the ice cream base before freezing
- Spike chocolate ice cream - You can add up to ½ cup of Baileys, Kahlua, Bacardi rum, Irish whiskey, or bourbon to the ice cream base.
- Nutty chocolate ice cream - you can add walnuts, pecans, or cashew butter to this for a wonderfully creamy chocolate cashew ice cream.
Nutrition Information
Calories: 220- kcalCarbohydrates: 20- gProtein: 2- gFat: 16- gSaturated Fat: 10- gCholesterol: 34- mgSodium: 29- mgPotassium: 77- mgFiber: 1- gSugar: 18- gVitamin A: 395- IUVitamin C: 0.2- mgCalcium: 65- mgIron: 0.6- mg
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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Chenée
This is my new favorite chocolate ice cream! So creamy, chocolatey, and easy to make! Thank you!
Veena Azmanov
Thank you, Chenee.
Loreto and Nicoletta
You have made chocolate icecream makiing so so easy. Your looks so deep and rich, I just want a couple scoops in my bowl while We watch a movie! Nice pucs too! Thanks!
Moop Brown
Chocolate ice cream is such a classic dessert and probably my favorite flavor of ice cream. Definitely gonna try this recipe!